Andhra Salsa

It is often said that Mexican flavours are very similar to Indian. Pico de gallo or Salsa fresca is a signature Mexican fresh salad made using tomato, onion, cilantro, jalapeños , salt and  lime juice.  The salad is normally scooped onto a tortilla chip and is a favourite cocktail snack. My recipe is a twist on the famous Mexican salad. I’ve used pickle oil (from avakkai or mango pickle) freshly squeezed lime juice and nalla karam podi / powder for the dressing and tossed the veggies in this beautiful mixture that screams Andhra!

  • Onions – 2 finely chopped
  • Tomatoes – 2 diced small
  • Capsicum – ½ finely diced
  • Raw mango – ½ diced small
  • Roasted peanuts – 2 tbsp
  • Lime/ Lemon – 1 Big
  • Pickle oil preferably from avakkai pickle or any other pickle
  • Nallakaram powder – 2 tsp
  1. Mix the vegetables all together in a salad bowl
  2. Make a dressing with fresh lime juice, nalla karam powder and pickle oil
  3. Pour dressing over the vegetables and top with roasted peanuts
  4. Serve chilled as a side or over a roasted pappadum

Nallakaram powder is a condiment using curry leaves, tamarind, garlic red chillies and is normally mixed with rice along with a dollop of ghee (clarified butter).

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